Botanical name - Artemisia vulgaris
Country of Origin - Bulgaria
The aroma from the dried leaves is very leafy (no irony intended.) There’s no hints of fruitiness or sweetened edges, mugwort is what it is. The brewed aroma is light in the nose and doesn’t effuse very well, constraining itself mostly in the pot or cup in which is was brewed.
In the mouth the feel is light and smooth at first. Over the course of a sip some astringency sets in with a light drying of the cheeks and area under the tongue. Oddly the tongue itself and the roof of the mouth doesn’t seem to be as effected.
This tea is not particularly strong, but it does offer some astringency. The longer you brew it, the stronger the flavour profile and astringency will be. Brewed longer than recommended and the mugwort offers some bitterness. Brewed less than recommended it offers a more creamy palate texture.
Mugwort is used in China and Japan to flavour and colour rice cakes and dumplings. In France, Germany and other parts of Europe, Mugwort is used to flavour eel, carp, goose, duck, pork, mutton and especially game and is a traditional seasoning for Christmas Goose in Germany. Before hops, mugwort was used to flavour beer. For this purpose, the plant should be only be used dried.
This herb should be avoided if pregnant.